CANTALOUPE POPSICLES
Yield: 6 servings
1/2 cantaloupe, seeded, peeled and diced
1/3 cup whole milk, light cream or heavy cream
2 tablespoons or more superfine sugar, see note
Note: To make superfine sugar, place granulated sugar in a blender and process on high for 10 to 15 seconds, until powdery.
1. Combine cantaloupe, milk and sugar in a blender, and blend until smooth. Scoop mixture evenly into popsicle molds.
2. If necessary, place foil over top of molds and insert sticks (foil will keep the sticks in place and at the right depth). Freeze at least 4 hours until fully frozen. Run molds under hot water for a few seconds to remove popsicles.
Per serving: 35 calories; 1 g fat; no saturated fat; 1 mg cholesterol; 1 g protein; 7 g carbohydrate; 7 g sugar; no fiber; 13 mg sodium; 20 mg calcium
Nutrition analysis used whole milk.
Recipe by imperialsugar.com
ORANGE STRAWBERRY SUNRISE POPSICLES
Yield: 10 servings
1 cup strawberries, fresh or frozen
3/4 cup water
2 tablespoons maple syrup
2 cups freshly squeezed orange juice (from 4 to 6 oranges)
1. Put strawberries, water and maple syrup into a blender and blend on high until smooth.
2. Pour orange juice evenly into each popsicle mold, about 1/2 to ¾ full. Spoon the strawberry mixture into each mold, If desired, spoon just a little strawberry mixture in at first, blend it just with the top of the orange juice to give the popsicle a gradient look, and then carefully spoon in the rest of the strawberry mixture.
3. If necessary, place foil over top of molds and insert sticks (foil will keep the sticks in place and at the right depth). Freeze at least 12 hours until fully frozen. Run molds under hot water for a few seconds to remove popsicles.
Per serving: 37 calories; no fat; no saturated fat; no cholesterol; no protein; 9 g carbohydrate; 8 g sugar; no fiber; 1 mg sodium; 12 mg calcium
Recipe from thehealthfulideas.com
FRUIT ‘N’ YOGURT POPS
Yield: 10 servings
1 pound fresh or frozen fruit, such as blueberries
2 tablespoons granulated sugar (may only be needed if using fresh fruit)
2 cups vanilla yogurt
1. Using a food processor, purée the fruit (and sugar if using fresh or unsweetened frozen fruit) until smooth.
2. For blended popsicles: Stir yogurt into purée and stir until thoroughly blended; pour into popsicle molds.
3. For swirled popsicles: Put purée into one resealable bag and yogurt into another, and snip off a corner from each. Alternately squeeze the yogurt and purée into the molds to create swirls.
4. If necessary, place foil over top of molds and insert sticks (foil will keep the sticks in place and at the right depth). Freeze overnight until fully frozen. Run molds under hot water for a few seconds to remove popsicles.
Per serving: 79 calories; 42 g fat; 22 g saturated fat; 88 mg cholesterol; 3 g protein; 16 g carbohydrate; 14 g sugar; 1 g fiber; 33 mg sodium; 137 mg calcium
Nutrition analysis used frozen unsweetened blueberries and included granulated sugar
Adapted from womansday.com
CHOCOLATE-COVERED STRAWBERRY POPSICLES
Yield: 6 servings
2 1/2 cups fresh whole strawberries
1/3 cup cold water
2 cups semisweet chocolate chips
1/4 cup refined coconut oil
1. Blend the strawberries and water together. Pour into popsicle molds. If necessary, place foil over top of molds and insert sticks (foil will keep the sticks in place and at the right depth). Freeze at least 4 hours until fully frozen.
2. Microwave the chocolate chips and coconut oil in 15-second increments, stirring after each time, until completely blended. Cool at room temperature — do not place in the refrigerator. Store covered at room temperature.
3. Run molds under hot water for a few seconds to remove popsicles. Dip into chocolate coating; the coating will harden.
Per serving: 366 calories; 26 g fat; 18 g saturated fat; no cholesterol; 3 g protein; 40 g carbohydrate; 33 g sugar; 5 g fiber; 7 mg sodium; 28 mg calcium
Adapted from chocolateandcarrots.com
About the Author
